There’s something magical about combining two beloved dishes into one unforgettable meal. As someone who loves experimenting in the kitchen, I’ve always been drawn to recipes that blend flavors and traditions in unexpected ways. That’s how I stumbled upon the idea of Cheesesteak Tortellini—a dish that marries the rich, savory flavors of a classic Philly cheesesteak with the comforting, pillowy goodness of cheese-filled tortellini. It’s a fusion that feels indulgent yet approachable, perfect for a cozy dinner or a crowd-pleasing potluck.
When I first made this recipe, I was blown away by how well the flavors came together. The tender slices of steak, the melty cheese, the caramelized onions and peppers, and the hearty tortellini create a symphony of textures and tastes that’s hard to resist. Whether you’re a fan of Italian cuisine, a cheesesteak enthusiast, or just someone looking for a new weeknight dinner idea, this dish is sure to become a favorite in your rotation.
What You Need To Make This Recipe
Steak: The star of the dish, steak brings that classic Philly cheesesteak flavor. I recommend using ribeye or sirloin for its tenderness and rich taste. Thinly slice the steak against the grain to ensure it cooks quickly and stays tender.
Cheese-filled tortellini: This is the heart of the dish, providing a creamy, cheesy base that complements the steak perfectly. You can use store-bought fresh or frozen tortellini to save time, or make your own if you’re feeling adventurous.
Bell peppers: Sweet and colorful, bell peppers add a fresh, slightly crunchy contrast to the dish. I like using a mix of red, green, and yellow peppers for both flavor and visual appeal.
Onion: Caramelized onions are a must for any cheesesteak-inspired dish. They add a deep, sweet flavor that balances the savory steak and cheese.
Provolone cheese: This cheese is a classic choice for Philly cheesesteaks, and it works beautifully here too. Its mild, creamy meltability ties the dish together.
Beef broth: A splash of beef broth enhances the savory flavor of the steak and creates a light sauce that coats the tortellini.
Garlic: Fresh garlic adds a punch of flavor that elevates the entire dish. Don’t skip it!
Olive oil and butter: These are used for cooking the steak and vegetables, adding richness and depth to the recipe.
Salt and pepper: Simple seasonings that bring out the natural flavors of the ingredients.
Ingredients List
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 package (20 oz) cheese-filled tortellini
- 1 large onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 3 cloves garlic, minced
- 4 slices provolone cheese
- 1 cup beef broth
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
How to Make Cheesesteak Tortellini
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers, seasoning with a pinch of salt and pepper. Cook until the vegetables are soft and caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute. Remove the vegetables from the skillet and set aside.
Step 3: Cook the Steak
In the same skillet, add the remaining olive oil and butter. Increase the heat to medium-high. Add the thinly sliced steak, seasoning with salt and pepper. Cook for 2-3 minutes per side, or until the steak is browned and cooked to your desired level of doneness.
Step 4: Combine Everything
Return the cooked vegetables to the skillet with the steak. Pour in the beef broth and stir to combine. Add the cooked tortellini and toss everything together until well-coated.
Step 5: Add the Cheese
Lay the slices of provolone cheese over the top of the tortellini mixture. Cover the skillet with a lid and let it sit for 1-2 minutes, or until the cheese is melted.
Step 6: Serve and Enjoy
Give everything a final stir to incorporate the melted cheese. Serve hot, garnished with fresh parsley if desired.
Tips for Making This Recipe
- Slice the steak thinly: This ensures it cooks quickly and stays tender.
- Use fresh tortellini: If possible, opt for fresh tortellini over frozen for the best texture.
- Don’t overcrowd the skillet: Cook the steak in batches if necessary to avoid steaming instead of browning.
- Customize the veggies: Add mushrooms or jalapeños for extra flavor.
- Make it creamy: Stir in a splash of heavy cream or a dollop of cream cheese for a richer sauce.
- Prep ahead: Slice the steak and vegetables in advance to save time.
FAQs
Can I use a different type of pasta?
Yes! While tortellini is ideal for this recipe, you can substitute it with penne, rigatoni, or any pasta you prefer.
What if I don’t have provolone cheese?
You can use mozzarella, American cheese, or even cheddar as a substitute.
Can I make this recipe vegetarian?
Absolutely! Swap the steak for sliced portobello mushrooms and use vegetable broth instead of beef broth.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
Can I freeze this dish?
Yes, but the texture of the tortellini may change slightly. Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
This Cheesesteak Tortellini recipe is a delightful twist on two classics, bringing together the best of both worlds in one comforting dish. Give it a try, and I promise it’ll become a new favorite!